Elegant and Easy Scrambled Eggs

Serves 1
Active Cooking Time 2 minutes
Scrambled eggs are already pretty easy, but thanks to celebrity chef Gordon Ramsey’s inspiration, I have found a way to make them even easier, with less mess and even tastier.
Detailed directions are below, but the secret is to mix the eggs in the pan rather than in a separate bowl. Also, use lots of butter, which isn’t completely melted when you put the eggs in the pan. This transforms the scrambled eggs from ho-hum to heavenly!

Ingredients

1 tablespoon grass-fed butter, unsalted (I like Kerry Gold)

2 or 3 large pasture-raised eggs

Unrefined sea salt and organic black pepper to taste

Method

Heat a frying pan* over medium high heat, until just starting to get hot.  Lower the heat to medium.  Put the tablespoon of butter in and let it start to melt, and then coat the pan.  Just after it has coated the pan, but before it has melted all the way, start cracking the eggs right into the pan.**

After the eggs are in the pan, lower the heat to medium-low.  Sprinkle a good amount of the salt and pepper.  With a fork scramble the eggs in the pan until just set.  Put it on the plate and enjoy!

This recipe can be easily doubled or even quadrupled, depending on how many people you’re serving.

*For scrambled eggs, I use a stainless steel frying pan.  If I need “non-stick” such as for frying eggs over easy, I use cast iron.

**If you are using farm-fresh fertile eggs, then I suggest cracking them open in a small bowl and then pouring them into the pan.   Most eggs sold in stores are NOT fertile.